Potential Impact of Green Tea on Public Health of Diabetic rats

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This study was carried out to evaluate the effect of different levels of boiled and non-boiled green tea as a source of anti-oxidant and phenolic compounds on body weight gain (BWG %), feed intake, feed efficiency ratio, lipid profile, glucose, Insulin and liver enzymes on diabetic rats. Thirty male albino rats were divided into two main groups; the first group (5 rats) fed basal diet used as negative control group. The second group (25 rats) diabetic rats. Where diabetes was induced by Streptozotocin (40 mg/Kg) in rats. Diabetic were divided into 5 sub-groups (5 per each) sub group (1) served as positive control group, sub group 2,3 were fed basal diet and given orally non-boiled green tea in a dose of 1.5 and 3 ml, respectively. Sub group 4, 5 were fed basal diet and given orally boiled green tea in a dose of 1.5 and 3 ml, respectively. The results indicated that treatments significantly decreased the levels of BWG, FER, FI, T.G, cholesterol, LDLc, VLDLc and liver enzymes (ALT and AST) as compared with positive control group. On the other hand, the treatments significantly increased HDL as compared with positive control. In conclusion, boiled and non boiled green tea can improve serum glucose level, lipid profile and liver function. All concentrations led to improvement

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